Chermoula Venison & Beef Jewelled Couscous

Name: Chermoula Venison & Beef Jewelled Couscous with Currants & Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Vegetable Stock Powder; 250 g Venison & Beef Mince; 1 Tomato; 1 packet Slivered Almonds; 1 packet Couscous; 1 Cucumber; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 sachet Chermoula Spice Blend; 1 packet Currants; 1 drizzle olive oil; ¾ cup Boiling water; 1 tsp honey

with Currants & Yoghurt

Get up to $175 off

Dreaming of warm flavours? Try our venison and beef jewelled couscous, bursting with rich flavours, currants and almonds. This dish is sure to transport you from the dinner table on the very first bite.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•High Protein

Allergens:

Almond

•Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

250 g

Venison & Beef Mince

Tomato

1 packet

Slivered Almonds

(Contains: Almond; )

1 packet

Couscous

(Contains: Wheat, Gluten; )

Cucumber

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

1 sachet

Chermoula Spice Blend

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat. )

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

1 tsp

honey

Nutrition Values

Calories703 kcal

Energy (kJ)2940 kJ

Fat36.6 g

of which saturates11.1 g

Carbohydrate52.5 g

of which sugars15.3 g

Dietary Fibre6.2 g

Protein39 g

Sodium975 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle.
• In a medium heatproof bowl, add couscous and vegetable stock powder.
• Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine.
• Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

• While the couscous is cooking, finely chop cucumber and tomato.
• Roughly chop baby leaves.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook venison & beef mince, breaking up with a spoon, until just browned, 4-5 minutes.
• Reduce heat to medium. Add tomato, chermoula spice blend, a splash of water and the honey, stirring to combine, 1 minute. Remove from heat, then season to taste with salt and pepper.

• Add baby leaves to the couscous, along with cucumber and currants, then toss to combine.
• Divide jewelled couscous between bowls. Top with chermoula venison and beef.
• Sprinkle with toasted almonds and serve with Greek-style yoghurt. Enjoy!